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Recipes
Southwestern-Style Baby Back Ribs
By beanie
Preheat oven to 350. Juice 1 lemon and slice the other
- 2 lemons
- 2 cups ketchup
- 2 T molasses
- 2 t chipotle chili pepper
- 1 t oregano
- 3 lb baby back ribs
- 1 c thinly sliped onion
- 2 garlic cloves sliced
- 3 c ginger ale
- 1 t cumin
Pepper-Jack Chicken With Succotash
By beanie
Chicken
- 4 ounces pepper-jack cheese, shredded
- 2 cups baby arugula, roughly chopped
- 2 large skinless, boneless chicken breasts (12 ounces each)
- 1 tablespoon olive oil, plus more for brushing
- Kosher salt
- 1 1/2 to 2 tablespoons Cajun spice blend
- Vegetable oil, for the grill
- 1 cup frozen lima beans, thawed
- 1 medium yellow summer squash, diced
- 2 cups corn kernels
- 1 cup grape tomatoes, halved
- Juice of 1 lime
Mini Banana Beignets
By beanie
Beignets
- 2 tablespoons vegetable oil, plus more for frying
- 11/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/3 cup plus 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup mashed banana (about 1 overripe banana)
- 1/4 teaspoon banana extract (optional)
Tuscan Chicken & Bean Stew
By beanie
Chicken Stew
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt & pepper
- 1 pkg chicken thighs
- 2 tsp oil
- 1 medium onion, diced
- 2 carrots, cut into chunks
- 2 garlic cloves, finely chopped
- 14.5 oz can diced tomatoes, drained
- 14.5 oz can chicken broth
- 1 can cannellini beans, rinsed & drained
Cilantro Lime
By beanie
Salad Dressing
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- t tbsp honey
- 2 tbsp chopped cilantro
- 2/3 cup canola oil
Shrimp Caesar Salad
By beanie
1. Preheat the broiler. Mist a shallow baking sheet with cooking spray
- Nonstick cooking spray
- 4 slices whole-grain bread
- 1 tablespoon canola oil
- 1 pound raw shrimp, shelled and cleaned, tails removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 4 tablespoons light mayonnaise
- 1 teaspoon Worcestershire sauce
- 4 tablespoons finely grated Parmesan
- 1/4 teaspoon garlic powder
- 8 cups torn romaine lettuce
- 1/2 cup thinly sliced red onion
- 4 tablespoons shaved Parmesan
Vegetable Pad Thai
By beanie
Pad Thai
- 8 ounces dried, wide, and flat rice noodles
- 2 tablespoons dark-brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons soy sauce
- 2 teaspoons vegetable oil
- 3 scallions, white and green parts separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs (optional), lightly beaten
- 1/2 cup fresh cilantro
- 1/4 cup chopped roasted, salted peanuts
- Read more at Marthastewart.com: Vegetable Pad Thai and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Fast Raspberry Scones
By beanie
Scones
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon coarse salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk
- 1 large egg yolk
- 1 1/2 cups fresh raspberries (6 ounces)
- Read more at Marthastewart.com: Fast Raspberry Scones and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Mac and Cheese Soup
By beanie
Position a rack in the upper third of the oven and preheat to 450 degrees F
- Kosher salt
- 4 ounces elbow macaroni (1 cup)
- Cooking spray
- 2 plum tomatoes, sliced 1/2 inch thick
- 4 1/2-inch-thick slices baguette
- Freshly ground pepper
- 3 shallots
- 1 carrot, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 3 3/4 cups fat-free low-sodium chicken broth
- 1 1/4 cups 2% milk
- 6 ounces shredded cheddar cheese (about 1 1/2 cups)
- 1/4 cup grated parmesan cheese
Quick Pickled Vegetables
By beanie
Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes
- Assorted Vegetables